Creamy Seafood Risotto (Made Gluten Free)
This dish is always a favorite, no matter what seafood we use! I love risotto and the added seafood makes it extra special!
Equipment
- 1 stockpot
- 1-2 large saucepans
Ingredients
- 1 tbsp olive oil extra virgin
- 4 tbsp butter, divided
- 4 large cloves garlic, minced, divided
- 1 large onion, minced
- ½ cup dry white wine
- ¼-½ teaspoon Aleppo pepper, gf
- 1¼ cups arborio rice
- 5 cups seafood broth, gf, divided or 4 cups seafood broth, gf plus 1 cup clam juice
- ½ lb. cod or firm white fish, cut into bite sized pieces
- 1 - 1½ lb. clams (approx. 12-18)
- ½ lb. large shrimp, peeled and tail off
- 1½-2 oz. brie or fontina cheese
- ½ cup parmesan or pecorino cheese, finely grated
- Salt and pepper to taste
- 2 tbsp grated parmesan or pecorino, to top
- Diced red bell peppers or sweet mini peppers, minced or diced, to top
- Minced Parsley and basil, to top
Instructions
- In a large saucepan, heat the oil and 2 tablespoons of the butter over medium low heat. Add the onions and saute until soft, stirring often. Remove from the burner.
- Heat the broth in the microwave or in another saucepan over medium heat. Cover and turn off the burner or remove from the microwave and set aside.
- In a large stockpot, bring the clam juice or 1 cup of the broth to simmer, with 2 tablespoons of butter, half the minced garlic, white wine, and Aleppo pepper. Add the shrimp and cook for 2 minutes. Remove the shrimp to a bowl. Cover to keep warm. Add the cod or fish and simmer for 1-2 minutes. Remove to a bowl and cover. Next add the clams and cook for 3-5 minutes until the clams have opened. Discard any that have not opened. Spoon the clams to another bowl, and discard any that have not opened. Cover the bowl.
- Heat the saucepan with the onion and garlic back up to temperature over medium heat. Add the rice and the remaining garlic and cook for a few minutes. Add the hot broth, a half cup at a time, stirring constantly, after each addition until the liquid is absorbed.
- When all of the broth is gone, add half cup at a time of the clam/shrimp/fish broth. Cook for approximately 20-25 minutes total. Rice should be “al dente” or slightly underdone. Stir in the brie, parmesan or pecorino, fish, shrimp, and clams into the saucepan, but only for a minute. Remove from the burner. Add salt and black pepper to taste.
- Spoon into a serving bowl or individual serving dishes, dividing the seafood evenly. Add remaining two tablespoons of cheese to the top of the serving dish or to the top of each bowl. Top with diced roasted red peppers, fresh minced parsley and/or basil.
